What makes poke bowls so appealing are the contrasts in flavors, textures and temperatures; warm rice, chilled toppings and the sauces are beyond deleicous! If raw fish isn’t your thing, it would e equally great with seared shrimp or salmon.
Tuna Poke Bowl
½ cup soy sauce, preferably Kikkoman
¼ cup sugar
¼ cup mirin
1 teaspoon sesame oil
¼ teaspoon kosher salt
¼ cup ginger, grated on a Microplane or small holes of a box grater, lined with plastic wrap
2 tablespoons sesame seeds, toasted in a dry skillet, just until golden and fragrant, remove to a plate to cool
1lb ahi, (yellowfin tuna) sushi quality, cut into ½ inch dice
1 cup mayonnaise, preferably Hellman’s
2 cloves garlic, minced and mashed to a paste, using a pinch of salt and scraping with edge of chef knife
2 tablespoons Sriracha sauce, or to taste
½ teaspoon kosher salt
Pickled Carrot and Daikon
1 cup shredded carrots, bagged or 2 carrots, peeled and julienned with a julienne peeler
1 cup peeled and shredded with a julienne peeler or mandolin
⅓ cup rice vinegar or white vinegar
1 tablespoon sugar
½ teaspoon salt
4 cups brown rice, cooked
1 avocado, cut in ½ inch dice
1 cup English cucumber, cut in 1/2 inch dice; ½ English cucumber, scored lengthwise with tines of fork, halved and thinly sliced
1 cup of one of any of following fruits, cut into ½ inch dice: mango, pineapple or watermelon
½ cup mint or cilantro, rough chopped
Poke Sauce: Whisk ingredients in a medium bowl. Add ⅓ cup to a bowl; add tuna. Stir to combine, and marinate in the refrigerator for 15 minutes. Reserve remaining sauce for serving.
Pickled Carrot and Daikon:: Stir together vinegar, sugar and salt. Add the carrot and daikon. Let stand for a half hour, then refrigerate.
Sriracha Mayonnaise: Whisk ingredients to blend. Set aside for 20 minutes to allow flavors to meld.
Brown Rice 2 cups long grain brown rice
Bring a large pot of water (like a pasta pot) to a boil. Add brown rice, stir it once; boil, uncovered, for 30 minutes. Drain rice, then return rice to the now-empty pot, off heat, and cover with a lid for 10 minutes. Uncover, fluff rice with a fork
Garnishes: One or more of the following: 2 scallions thinly sliced, Furikake, fried shallots, wonton strips, lime wedges.
Assemble Bowls::Add one cup of rice to a shallow bowl. Working in a circular pattern, top with ½ cup tuna, pickled carrot and daikon, fruit, avocado and cucumber. Drizzle with Sriracha aioli and reserved poke sauce. Top with garnishes.